Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein

Abstract

To study the effects of an ultrasound (0, 30, and 60 min) and sodium bicarbonate (0% and 0.2%) combination on the reduced-salt pork myofibrillar protein, the changes in pH, turbidity, aggregation, and conformation were investigated. After the ultrasound-assisted sodium bicarbonate treatment, the pH increased by 0.80 units, the absolute value of Zeta potential, hydrophobic force, and active sulfhydryl group significantly increased (p < 0.05), and the turbidity and particle size significantly decreased (p < 0.05). Meanwhile, the fluorescence intensity decreased from 894 to 623, and the fluorescence peak showed a significant redshift, which indicated that the ultrasound-assisted sodium bicarbonate treatment exposed the non-polarity of the microenvironment in which the fluorescence emission group was located, leading to the microenvironment and protein structure of myofibrillar tryptophan being changed. Overall, an ultrasound-assisted sodium bicarbonate treatment could significantly improve pork myofibrillar protein solubility and change the protein structure under a reduced-salt environment.

From amino acid analysis to improved gel properties: The role of dl-valine in Landaise goose myofibrillar protein

“…Sulfhydryl groups are important for maintaining the stability of the spatial conformation of MP, and exposure of sulfhydryl groups can improve the gel structure( Gao et al, 2021 ). Active sulfhydryl groups exposed on the surface of protein molecules are necessary for many protein functions( Kang, Shang, Li, & Ma, 2022 ). Zeta potential is a direct index of protein surface charge and can be used to characterize the stability of protein solution systems( Wang et al, 2024 ).…”

Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment

“…This would strengthen interparticle electrostatic repulsions, improving dispersion stability and contributing to further self-assembly. This outcome is in line with an earlier study, which demonstrated that the application of ultrasound-assisted sodium bicarbonate increases the absolute ζ-potentials of pork myofibrillar protein suspensions …”

“…This outcome is in line with an earlier study, which demonstrated that the application of ultrasound-assisted sodium bicarbonate increases the absolute ζ-potentials of pork myofibrillar protein suspensions. 28 Protein Flexibility Characterization. Protein hydrolase is often used for the detection of slight variations in the protein structure, which would hardly be detected by optical means.…”

Physicochemical, nutritional, and functional properties of Javanese grasshopper (Valanga nigricornis Burm.) flour

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